Yoshihiro Kokubo, MD, PhD, from the National Cerebral and Cardiovascular Center, in Osaka, Japan, and colleagues surveyed 82,369 Japanese without a history of cardiovascular disease and cancer regarding their consumption of green tea and coffee via a food-frequency questionnaire.
After a mean follow-up of 13 years the researchers found that people who drank at least two cups of green tea per day had a lower risk of stroke compared to people who rarely drank tea. Greater tea consumption was also associated with a lower risk of cardiovascular disease and stroke. Similar results were observed for coffee.
The Impact of Green Tea and Coffee Consumption on the Reduced Risk of Stroke, Yoshihiro Kokubo, MD et al. January 8, 2013, Stroke